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Add 1 cup of water to the the pressure cooker pot.
If using frozen chicken wings, make sure they are not frozen in a block of ice. You should be able to separate them.
Place the trivet with handles or steamer basket in the pot and stack the fresh or frozen wings directly onto it.
Close the lid and make sure the valve points to sealed.
Press the Pressure Cook button and set the timer for 12 minutes for frozen chicken wings and 8 minutes for fresh chicken wings.
While the chicken wings cook, line a rimmed baking sheet with foil and place a cooking rack on top of it. Set aside.
Turn oven to Broil.
With the chicken wings still cooking, start making the sauce. You can also use store-bought sauce, see blog post for details.
Add the garlic, ginger, Mirin, soy sauce, honey, water, sesame oil and red pepper flakes to a medium sauce pan over medium heat.
Stir to combine and let it simmer for about 8-10 minutes, or until it starts to thicken. Stir often.
In a small bowl combine cornstarch with 3 tablespoons of water and stir until fully dissolved.
Add the cornstarch slurry to the sauce and cook for 2-3 more minutes, until it thickens.
Remove sauce from heat and set 1/2 cup to 1 cup aside for dipping.
Once the Instant Pot beeps and the cooking has been completed, do a 5 minutes Natural Pressure Release. Remove the lid carefully and remove the steamer basket or trivet with chicken wings.
Transfer 1/2 of the wings to a large bowl, and pour the Honey Garlic Sauce sauce over them. Gently toss to coat the wings well in sauce on each side, preferably use your hand to do this. Arrange the wings on the prepared baking rack.
Repeat with the remaining wings.
Broil chicken wings for about 5 minutes, flip and broil on the other side. Watch wings closely not to burn them, and broil less or more, based on how crispy you prefer them.
Serve the wings with the leftover 1/2 cup of sauce or with your favorite dipping sauce.